Chemical constituents in fruits of Lycium barbarum
Objective To study the chemical constituents from the fruits of Lycium barbarum. Methods The compounds were isolated and purified by column chromatography and RP-HPLC. Their structures were elucidated by means of physicochemical properties and spectroscopic analyses (UV, MS, 1H-NMR, and 13C-NMR). Results Twelve compounds were separated and identified, including six phenolic acids: protocatechuic acid (1), dihydroisoferulic acid (2), caffeic acid (3), Z-p-hydroxy-cinnamic acid (4), E-p-hydroxy-cinnamic acid (5), and trans-cinnamic acid (6); Three coumarins: scopoletin (7), isoscopoletin (8), esculetin (9); Two pyrrole derivatives: 4-[formyl-5-(hydroxyrnethyl)-lH-pyrrol-1-yl] butanoic acid (10) and 4-[formyl-5-(methoxymethyl)-1H-pyrrol-1-y1] butanoic acid (11); and 4'-hydroxyacetophenone (12). Conclusion Except compounds 3, 5, and 7, others are isolated from this plant for the first time. Compounds 2, 4, 8, 9, and 12 are firstly isolated from the plants in genus of Lycium L.
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